Saturday's brunch by W!
Circuit breaker Saturday brunch by W — home-cooked weekend rotation continuing strong with eggs, noodles, sides. Pure lockdown comfort.
Saturday brunch at home — cooked by W (BB) again. The weekend cooking rotation is now firmly his domain. I do weekday dinners, he does weekend brunches. We did not negotiate this, it just happened.
Today’s plate:
- Stir-fried noodles
- Fried egg
- Side vegetables
- Hot coffee
Stir-fried noodles were the centrepiece. Fresh egg noodles from the supermarket (the kind sold in plastic-wrapped bricks at room temp), boiled briefly to loosen, then wok-fried with garlic, dark soy, oyster sauce, a touch of sugar, and whatever vegetables we had in the fridge that morning (cabbage, carrot, spring onion).
The technique is the test: cold pan, drizzle of oil, garlic in first to bloom the aroma, vegetables added by hardness order (cabbage and carrot before scallion), then noodles tossed at the end with the sauce mixture poured around the edge of the wok so it sizzles into vapour and coats the strands. The result is noodles with proper wok-flavour without going soggy.
Fried egg on top — sunny-side, slightly crispy white edges, runny yolk. The yolk gets broken into the noodles and acts as an emulsifier with the soy sauce already coating the strands.
Side vegetables were quickly blanched and tossed with sesame oil and a sprinkle of soy. Quick, fresh, balancing.
Hot coffee finished it — drip-brewed in the V60, freshly ground beans.
BB’s weekend brunch routine has gotten reliably good. Comfort food without trying too hard.
Overall: 4.4 / 5. 😋👍🏼 Reliable Saturday brunch by BB — would keep him cooking forever.
